Zeitschrift für Lebensmittel- und Ernährungsstörungen

Optimization of the Fish Oil Enzymatic Hydrolysis Degree to Produce Omega-3 Using Response Surface Method

Sapta Raharja, Ono Suparno, Djumali Mangunwidjaja, Ida Nur Rakhmi and Ani Nuraisyah

Lemuru fish oil is source of unsaturated fatty acids omega-3 which is good for health. Many studies have been carried out to enriche omega-3 fatty acids as food additives. In order to maximize production of omega-3, optimization of the effect factors in producing omega-3 need to be done. Response surface method (RSM) is a preferred method for developing and analyzing the response influenced by those factors so that it can optimize the response. The research was conducted with the aim of optimizing the enzymatic hydrolysis of fish oil using lipase from Aspergillus niger by varying the reaction factors such as: temperature, pH, addition of water, and stirring speed by RSM as the research design. Optimal results were found when the temperature was 44.7ºC, pH was 5.01, water added was as much as 5.04% v/v, and stirring speed was 210.48 rpm. Design expert 7 was used in calculating the optimum responses. It was predicted that the value of hydrolysis rate was 51.74%, but the verification result showed 50.93%. The difference beetwen the predicted result and the verification result was less than 5%, indicating that the model is feasibly predictable to calculate the precentage of hydrolysis of lemuru fish oil.